By Ivan Baker
This is often an soaking up learn for any vegetarian or overall healthiness meals fanatic and contains a lot details that remains important and sensible this day. Contents contain: Soups, soup Garnishes, Sauces and Gravies, major direction Dishes, Stuffings and Toppings, mild Vegetable Savouries, Stews and Ragoûts, Potato Cookery, Salads, Salad Dressings, Hors D'Oeuvre, Egg Cookery, candy Dishes, Wholewheat Bread, truffles and Puddings, brownies, Pastries and Biscuits, sizzling Plate Recipes, Sandwiches, Pastes and Spreads, Agar Jellies, Christmas Favourites, Miscellaneous Recipes, a few Culinary Herbs and Oven Temperatures. the various earliest books, fairly these courting again to the 1900s and earlier than, are actually tremendous scarce and more and more pricey. we're republishing those vintage works in reasonable, top of the range, smooth versions, utilizing the unique textual content and paintings.
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Extra info for Complete vegetarian recipe book
6 eggs, 2 oz. of Allinson fine wheatmeal, 2 oz. of butter, 2 oz. of castor sugar, the grated rind of ½ lemon, ½ pint of milk, 3 oz. of ratafias. Melt the butter in a saucepan, stir in the flour, mix well, and then add the milk, stirring all until the mixture is quite smooth and thick and comes away from the sides of the saucepan. Let it cool a little, then stir in the yolks of the eggs well beaten, the lemon rind, the sugar, and lastly, the whites of the eggs whipped to a stiff froth. Turn the mixture into a buttered pie-dish or cake tin, with alternate layers of ratafias.
Of grated cheese, ½ a saltspoonful of nutmeg, pepper and salt to taste, 1-1/2 oz. of butter. Cut the macaroni into little pieces; beat the eggs well, and mix them with the macaroni. Add the seasoning, parsley, cheese, and nutmeg; mix all well, and fry the omelet with the butter in a large frying-pan. OMELET ONION. 4 medium-sized English onions, 1-1/2 oz. of butter, 2 oz. of Allinson breadcrumbs, 4 eggs, 4 tablespoonfuls of milk, pepper and salt to taste. Peel and slice the onions, bake them in a pie-dish with the butter and seasoning, until quite soft.
4 eggs, 1 oz. of Allinson fine wheatmeal, ¼ lb. of fresh tomatoes or a teacupful of tinned tomato, 1 oz. of butter, 1 clove of garlic or 2 shalots, pepper and salt to taste. Pulp the tomatoes through a sieve. Rub the garlic round a small saucepan, and melt the butter, in it; or chop up very finely the shalots, and mix them with the butter.